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Zucchini parmigiane

Zucchini parmigiane


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Zucchini Parmigiana recipe from of 09-07-2007 [Updated on 07-03-2017]

The zucchini parmigiana is a variant of the more famous eggplant parmigiana, it is a light and delicious dish, which is usually served as a side dish or as a main dish accompanied by a nice slice of warm bread. The zucchini parmigiana has a more delicate flavor than that of aubergines and in my house, where it is prepared at least once a week, during the summer it is truly a cult. If you like zucchini, try my recipe and then taste what it tastes like;)

Method

How to make zucchini parmigiana

Wash and trim the courgettes, cut them into thin slices of about 3 millimeters.
Fry the courgettes in hot oil until golden on both sides.

In the meantime, prepare a light sauce with the tomato puree, seasoning it with extra virgin olive oil, salt and basil.

Spread a layer of sauce on the bottom of an ovenproof dish, then a layer of fried zucchini overlapping them slightly.

Beat an egg with a pinch of salt and pour a few spoonfuls of beaten egg over the courgettes.

Cover with a layer of mozzarella, a few ladles of sauce and sprinkle with grated Parmesan.

Cover everything with another layer of zucchini and pour a little beaten egg and continue with tomato, mozzarella and parmesan

Finish preparing the zucchini parmigiana by adding the remaining beaten egg

then cover with a layer of sauce and plenty of Parmesan or, if you want, some leftover mozzarella.

Bake the zucchini parmigiana in a preheated oven at 180 ° C for 30 minutes or until the surface is browned.

Allow the zucchini parmigiana to cool before cutting it into slices and serving.


Zucchini parmigiane

There zucchini parmigiane is a tasty vegetarian recipe that can be served as a main course or single dish. The ingredients are simple but balanced with flavor: Baked zucchini, gravy of tomato, parmesan and a delicate cream of ricotta cheese. A small triumph of Mediterranean flavors.

  • 7-8 medium zucchini
  • 400 g of cottage cheese
  • grated parmesan cheese
  • 400 ml of tomato sauce
  • fresh basil
  • 1 clove of garlic
  • extra virgin olive oil
  • salt
  • pepper

There zucchini parmigiane it's a tasty one vegetarian main course from the rather easy recipe. Layers of courgettes topped with tomato sauce, a cream of pofumata ricotta with basil and Parmesan cheese. A simple goodness that becomes more generous served in a portion single dish.

Clearly inspired by the more traditional Eggplant Parmigiana, we could define it light zucchini parmigiana since the recipe requires the use of baked zucchini, instead of the classic fried aubergines. The result is a perfect combination of flavors for the summer, a dish to be enjoyed hot fresh from the oven or lukewarm on summer evenings.

Another tasty and captivating version of zucchini alla parmigiana is the white zucchini Parmigiana which, as the name suggests, does not include tomato sauce among the ingredients. Delicious reinterpretations to be served as an appetizer or side dish are the Parmesan-style zucchini roses and zucchini pizzas.

And if you are looking for tasty ideas for cooking the latest field zucchini, in the section dedicated to recipes with zucchini you will find the right inspiration


White courgette parmigiana

Are you thinking of preparing a baked dish, but you don't want the usual pasta? Then opt for this white courgette parmigiana: it is the right compromise between taste and simplicity. The recipe is quite easy, so even if you are not a master cook, following the steps carefully you will get an optimal result.

Fry the zucchini. Check 1 kg of zucchini, wash them and cut them into slices about 1/2 cm thick, lengthwise. Flour them, shake them to remove excess flour and fry them, a few at a time, in plenty oil very hot. Drain them as soon as they are golden, place them on absorbent paper to remove excess grease and salt.

Prepare the other ingredients. Peel and chop 1 clove ofgarlic. Beat 4 eggs in a bowl, incorporate half of the Parmesan Cheese, L'garlic and 2 cuchciai of parsley chopped and rule of salt And pepper. In the other bowl, mix 5 tablespoons of bread crumbs with the parmesan Reggiano remained. Size 350 g of mozzarella cheese into very thin slices and arrange them on absorbent kitchen paper.

Complete. Arrange a layer of zucchini on the bottom of the pan, cover with 1 layer of slices of mozzarella cheese, sprinkle with half the mixture of bread crumbs And parmesan Reggiano and sprinkle everything with 1/3 of the mixture of egg. Make another layer of zucchini, cover with the mozzarella cheese and the mix of bread crumbs And parmesan reggiano remained and, finally, sprinkles with another third of composed of egg. Complete with a final layer of zucchini and the compound of egg remained.


For prepare the recipe for the zucchini parmigiana, in a saucepan, reduce the tomato pulp with a drizzle of oil and the clove of garlic. Cook for about 30 minutes over low heat.

Clean and thinly slice the courgettes, then grill them in a non-stick pan without adding fat for a couple of minutes per side. Once cooked, add a drizzle of extra virgin olive oil raw and season with salt and pepper according to your taste.

Prepare the lasagne by placing a layer of zucchini on the bottom of the plate and alternating them with tomato and mozzarella until all ingredients are used up. Complete with freshly grated Parmesan cheese and a drizzle of oil and pepper to taste.

Bring the oven to 200 degrees and bake for 5 minutes.

Set the oven to grill mode and cook for another 2 minutes, just long enough to brown them well on the surface.


Grilled zucchini parmigiana

Prepared with grilled courgettes to make it lighter than the most classic recipe: // 1821 Parmigiana di melanzane, grilled courgette parmigiana is a tasty dish to be served as a main course of a meal, but also as a single dish. If you want to make it even lighter, you can replace the provola with a lighter cheese, such as mozzarella, but if you use that, I suggest you choose a pizza one, very dry, so the parmigiana will not be watery once cooked.

To make the grilled zucchini Parmigiana, first of all use the tomato sauce: in a saucepan, sauté the chopped onion in a little olive oil and as soon as it is well wilted, add a tablespoon of tomato paste and continue cooking to one or two minutes, stirring often. At this point add 800 g of tomato puree, season with salt and mix well, then let the sauce cook for at least 30 minutes, or in any case until it has thickened. Add a few basil leaves towards the end of cooking, then when the sauce is ready, turn off the heat and let it cool.

At this point, prepare the zucchini: wash them well, trim them at the ends and cut them into thin slices lengthwise, using a mandolin, then cook them on a hot grill or grill pan, grilling them on both sides. As they are ready, put them on a plate, salt them lightly and let them cool.

When the courgettes are ready too, you can begin to assemble the Parmigiana: sprinkle the bottom of a 20 x 30 cm baking dish with a little tomato sauce, then arrange a few slices of courgette on the bottom, without overlapping them too much. , sprinkle with more tomato sauce, a little grated Parmesan cheese and slices of provolone, then make another layer of zucchini and proceed in this order until all the ingredients are used up and finishing with a layer of sauce, slices of provolone and plenty of grated Parmesan cheese.

Cook the zucchini Parmigiana in a preheated oven in static mode at 200 ° C for about 40-45 minutes, then let it rest for 10-15 minutes, before cutting it into slices and serving it on the table, in this way it will have time to settle and it will be easier to cut and serve. If you want, you can also serve it cold or just warm!


White courgette parmigiana

White courgette parmigiana Reviewed by La Cucina Spontanea on Thursday, June 25, 2015 Rating: 5

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4 comments:

Even when I go to visit mine in the houses in the countryside / sea I find a box ready with all the fresh products from the garden to take home. How beautiful! The other day I received zucchini from both my mother and my friend and now I have to dispose of them. Yesterday I made the savory pie with zucchini and carrots that you see everywhere on the web, tonight (or tomorrow because I don't have smoked cheese) I try the white parmigiana. A question, the normal, non-smoked scamorza cheese?

Here courgettes are becoming the main dish, present at lunch and dinner. My brother the other day, sitting down at the table, began "today, zucchini how?". The smoked cheese we used was smoked, thank goodness you're careful, I immediately corrected the forgetfulness.


Zucchini Parmigiana - Recipes


Ingrediants
2 large courgettes
1 tomato puree
1 clove of garlic
basil
smoked provola
grated cheese (parmesan preferable)
sunflower oil for frying

for the batter:
250 grams of flour 00
1 teaspoon of baking soda dissolved in water
1 egg
1 pinch of salt and pepper
500 gr of water


Method
Cut the courgettes into thin slices about 2 mm.

Prepare the sauce by frying the garlic clove with a tablespoon of oil. Add the tomato puree, salt and basil leaf. Cook for 10 minutes over medium heat.

At this point we are ready to assemble our parmigiana:
Pour a spoonful of sauce into the bottom of the pan


Bake in a hot oven for about 20 minutes at 180 & # 176 (the last 5 minutes turn on the grill).

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Grilled zucchini Parmigiana recipe

We like the parmigiana version of grilled zucchini for a number of good reasons.
The first is that it is tasty even if it is not fried. The second is that it is also quick to prepare, compared to the version of the eggplant parmigiana as it does not need to rest to disperse the bitterness. The third reason is that I don't feel guilty about my husband's cholesterol! Here you will find the grilled eggplant Parmigiana.
I presented it in very nice mini cocotte.

Ingredients for 4 people ____________________________________________________________________

  • 4 courgettes
  • 1 mozzarella
  • 1 clove of garlic
  • 1 salt
  • Origan
  • tomato pulp
  • 2 tablespoons of extra virgin olive oil
  • salt

  • 4 courgettes
  • 1 mozzarella ball
  • 1 clove of garlic
  • 1 salt
  • oregano
  • tomato pulp
  • 2 tablespoons extra virgin olive oil
  • sea ​​salt

Meanwhile, turn the oven to 180 & # 176C and put some oil with a clove of crushed garlic, in a pan to souté. When it has got brown, add the pulp of tomatoes and season. Let it simmer for about ten minutes. Now cut the mozzarella into small cubes. Take the cocotte and dirty the base with some tomato souce, make a layer of courgettes, sprinkle some mozzarella cheese on it, together with sauce and oregano. Proceed like that until you run off of ingredients. Finally, sprinkle with some Parmesan cheese if you like, and extra oregano. Bake for 20 minutes at 180 & # 176C, grilling for the last 2 minutes. Turn off the oven and leave to rest, so they settle.
Remember: they are fantastic when hot, but still great when cold, as appetizer :)

Barbara Lechiancole

I deeply love everything I do, I prefer dark chocolate, hot black coffee, traveling aimlessly - better if in distant countries, seeing old movies, listening to lots of music, but in particular I love being Duccio's mother and wife. my husband

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24 Comments

With all these good reasons, you cannot fail to try it :-) Goodness guaranteed! Have a good evening!

in these minilasagnere they are even prettier.

Very good reasons for a very good recipe. kiss Kiss!!

What goodness, then it is presented in a divine way! Brava Barbara!

With the sweetness of courgettes it can only come as a marvel, beautiful idea.
Hello
Anna

you are two. right?? and then one will be left over. pass me?

Barbara your zucchini parmigiana is perfect and the fact that it is light is even better. Compliments. a hug

Delicious, I've always made it only with grilled aubergines, this is a very valid alternative. Hello

Parmigiana is good with any vegetable you use :) Congratulations!

Light and very good, congratulations.

Hi Barbara,
i love this recipe. you presented it very well. Good as always!
A kiss and goodnight!
Paola

hello Barbara :-) I usually make it with aubergines but I also want to try it with courgettes :-) what a beautiful cocottine you have prepared!
kisses dear

very good idea as an appetizer, I knew a & # 39 & # 39in bianco & # 39 & # 39 version without tomato but I really think I'll try this too!

I can never cook zucchini because my boyfriend doesn't like them, but I love them. Your parmigiana is delicious!

beautiful your cocottine, I also have to try your version with zucchini, I usually use aubergine.

Mmmm. how good! I have to try. I joined your blog! if you like, come and see me!

the single portion version is nice! In fact, I always think of the classic pan!

and I like them even more because I don't particularly love aubergines! and then via zucchini which I prefer.

I really like this version. thank you. good everything. Hello

My grandmother taught me the recipe for parmigiana with grilled zucchini as a variant with aubergines. she also often adds a slice of mortadella between one layer and the other. Beautiful dish.
mum

Hello! if you come and visit me on & quotLe jolie coin & quot you can collect a prize for you! compliments!
a big kiss!

You really made me want to try this parmigiana. And since I don't like eggplants that much, I would love this one.

bonjour jeneusse. Poor husband with cholesterol! but will it really be that to make him feel bad or will it be the fact that he has to put up with you every day. you know I love you )

Hello here I am coming to visit you nice blog congratulations I will be back as soon as possible. Hello

Thanks for the comment
Barbara's cooking blog, food blog


Zucchini parmigiana: how do I freeze it?

I am zucchini.
. that eggplant first I fry them, cook the sauce and fill the pan and then put them in the freezer. when I decide to eat them I take them out of the freezer and put them in the oven for about 25-30 min. if for crude intedi this yes. nn just with the courgettes and the raw sauce.

I am zucchini.
. that first I fry aubergines, cook the sauce and fill the pan and then put them in the freezer. when I decide to eat them I take them out of the freezer and put them in the oven for about 25-30 min. if for crude intedi this yes. nn just with the courgettes and the raw sauce.

I mean don't go into the oven
as you say, I grilled the zucchini, I prepared the sauce, I seasoned them with parmigiana and now?

I freeze them as you advise me, without cooking them in the oven

I mean don't go into the oven
as you say, I grilled the zucchini, I prepared the sauce, I seasoned them with parmigiana and now?

I freeze them as you advise me, without cooking them in the oven

Yes, yes.
. I always do and they are good. go quiet

Yes, yes.
. I always do and they are good. go quiet

Can't find your answer?

You can also.
put them in the oven and cooked and in portions you can freeze them as well. then when you want to eat them you put them back in the oven practically to heat up and then you eat them.

but if you have a lot of zucchini, you can also dry them for the winter supply, you can't eat zucchini every day eh.

after dried, first cut into slices of about 1-2 cm. you put them in glass jars, close them and keep them in a dry and dry place. when you need them take 2 full handfuls put them to soak and cook them by passing them first in the oil where you browned an onion you make them seasoned put salt and pepper in them mix and continue cooking over low heat, then add either a can of peeled tomatoes, or fresh tomatoes cut into small pieces, continue cooking and season with salt if necessary and add fresh basil, stir and season again and then serve with some nice slices of homemade bread and a nice salad, voila

Anna the Herb Witch

You can also.
put them in the oven and cooked and in portions you can freeze them as well. then when you want to eat them you put them back in the oven practically to heat up and then you eat them.

but if you have a lot of zucchini, you can also dry them for the winter supply, you can't eat zucchini every day eh.

after dried, cut first into rounds of about 1-2 cm. you put them in glass jars, close them and keep them in a dry and dry place. when you need them take 2 full handfuls put them to soak and cook them by passing them first in the oil where you have browned an onion you make them seasoned put salt and pepper in them mix and continue cooking over low heat, then add either a can of peeled tomatoes, or fresh tomatoes cut into small pieces, continue cooking and season with salt if necessary and add fresh basil, stir and season again and then serve with some nice slices of homemade bread and a nice salad, voila

Anna the Herb Witch

Hi, I think we know each other
do you live in switzerland? if you're all welcome back, it's been a century since I read you if I'm wrong anyway thanks for the advice.
One question: how do I dry them? I never did it

Hi, I think we know each other
do you live in switzerland? if you are welcome back, it's been a century since I read you if I'm wrong anyway thanks for the advice.
One question: how do I dry them? I never did it

Yes I am.
thanks for the welcome. if you go to my forum that I created 2 years ago, there are in the posts the recipes, tips and photos together

type with GOOGLe. CHATCHING WITH THE WITCH and find it, then go to the HEALTHY RECIPES, GARDENING, EDIBLE FLOWERS section, or to the ADMIN COOKING BOOK, WITH PHOTOS section and you will find them.

you will find lots of culinary recipes, healthy recipes, cooking recipes and lots of tips on everything including how to make dried vegetables and fruits and flowers, there is also a post that I titled how to make dried vegetables and legumes and flowers in house, is a little down. if you want you can go and read it.
and if you want go to my forum. then let me know
I want to say one more thing that I dry vegetables, fruit, flowers etc .. with the electric dryer that I use all year round. so I have never dried in the sun as it is used in Italy, and many people do it.

Anna the herb witch

Yes I am.
thanks for the welcome. if you go to my forum that I created 2 years ago, there are in the posts the recipes, tips and photos together

type with GOOGLe. CHATCHING WITH THE WITCH and find it, then go to the HEALTHY RECIPES, GARDENING, EDIBLE FLOWERS section, or to the ADMIN COOKING BOOK, WITH PHOTOS section and you will find them.

you will find lots of culinary recipes, healthy recipes, cooking recipes and lots of tips on everything including how to make dried vegetables and fruits and flowers, there is also a post that I titled how to make dried vegetables and legumes and flowers in house, is a little down. if you want you can go and read it.
and if you want go to my forum. then let me know
I want to say one more thing that I dry vegetables, fruit, flowers etc .. with the electric dryer that I use all year round. so I have never dried in the sun as it is used in Italy, and many people do it.

Anna the herb witch

Already visited
registration request already sent.
I saw your house, I still have many of your recipes stored on my pc, do you remember we were talking about "nature's pharmacy"? I am passionate about herbs, various concoctions.
These days they are struggling with black cherry liqueurs, walnuts, rosoli, with plum jams, apricots, figs, with preserved zucchini, glasswort. I am also preparing minestrone to be frozen and parmesan.
A grind but you know what a satisfaction.


Preparation of the zucchini parmigiana in a pan:

Cut the zucchini into slices.

Dip the zucchini in the flour.

Place them on a baking sheet and cook at 180 degrees for about 15 minutes. They are cooked when they have formed a crust and are soft.

While the courgettes are in the oven, prepare the sauce.
Put the garlic in a pan with the oil and fry add the tomato puree, salt, pepper and basil. Cook for 15 minutes.

Here are the freshly baked zucchini!

Now let's start creating the parmigiana!
Put two ladles of sauce on the bottom of a non-stick pan.

Add a layer of zucchini.

Add the parmesan first and then the mozzarella.

Make another layer and finish with abundant Parmesan and mozzarella.
Cover and cook for about 15 minutes! Towards the end of cooking, remove the lid and cook for a few minutes.

Here is the pan-fried zucchini parmigiana on the table!
Now lick your mustache with this delight!



Comments:

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  2. Esmund

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